Greek Spinach Pie and Turkish Salad

Greek Spinach Pie
8 oz. fresh spinach
2 green onions
6 oz. crumbled feta cheese
1 egg, beaten
1 tbsp fresh dill (I used basil), chopped
ground black pepper
4 large sheets fillo pastry (I used 8)
olive oil

Preheat oven to 375*F. Rinse the spinach and shake it off. Heat it in a pot with the lid on until it is blanched. Drain well on a towel. Chop the spinach and mix with everything but the pastry and oil. Oil the baking sheet with a pastry brush and olive oil. Fold one sheet of fillo in half. Brush with oil and spoon 1/4 of the spinach mixture onto the corner of the fillo. Roll it up across the sheet then turn the sides in so that it looks like a crescent. Brush well with oil and bake for 20-25 minutes. Cool slightly.

Turkish Salad
1 head romaine, chopped
1 green and 1 red bell pepper
1/2 cucumber
4 tomatoes (I used 1/2 a bag of those cherry tomatoes)
1 red onion (I used 1/4 of a red onion)
8 oz. feta cheese, crumbled
black olives to garnish

For the dressings:
3 tbsp. olive oil
3 tbsp. lemon juice
1 garlic clove, crushed
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (I left this out)
salt and pepper to taste

Chop all veggies into bite size bits and place in a bowl with cheese and olives. Use an emersion blender, whisk, etc. to combine dressing ingredients. Pour over salad and toss well.

This meal would be good with shaved gyro meat.